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Condiments and Sauces
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Saveur (11)
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American (3)
English/Scottish (3)
Italian (1)
Mediterranean (1)
Southern/Soul Food (1)
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Fall (7)
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Christmas (1)
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Slow Cook (5)
Chill (2)
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07/21/2008
Figs in Brandy
Preserving figs in citric acid and brandy helps prevent the growth of microorganisms in the fruit, and boiling the mixture in canning jars produces an airtight seal.
Issue #113
07/18/2008
Foriana Sauce
Savory and sweet, this rustic Mediterranean nut-and-raisin sauce is a staple on the Italian island of Ischia, off the coast of Naples.
Issue #113
08/30/2007
Crab Apple Jelly
Tart and zesty, this condiment pairs well with hearty meats.
Issue #98
01/25/2008
Berry Jelly
A delicious way to enjoy summer berries all year long.
Issue #94
10/24/2007
Plum Chutney
This chutney is delicious served with everything from tuna fish sandwiches to grilled duck and quail.
Issue #87
12/06/2005
Black Currant Jam
Black currants are tart and acidic when eaten raw but pleasantly tangy when cooked.
Issue #84
12/10/2007
Dundee-Style Marmalade
This recipe was adapted from one dating back to 1842, published in The Book of Marmalade by C. Anne Wilson (St. Martin's/Marek, 1985).
Issue #55
10/23/2000
Gooseberry Jam
When making these preserves leave the gooseberries in the refrigerator for about ten days, they develop a light pink blush that makes for a prettier-colored jam.
Issue #35
03/14/2002
Ground Pork and Chiles
The name means “fermented fish with coconut milk”, but Americans may find this dish more reminiscent of chili—even though it is served as a condiment with rice and vegetables.
Issue #21
10/11/2007
Pumpkin Chips
"Chips" is a South Carolina Low-Country term for preserves; the word refers to the chunky nature of the confiture.
Issue #15
03/01/2002
Jeremy's Strawberry Jelly
Jeremy Lee prefers his jelly thick and syruplike.
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